ANALISIS KADAR VITAMIN C PADA SEDUHAN PERTAMA KAYU SECANG MENGGUNAKAN SPEKTROFOTOMETER UV-VIS

Nadiya Zahrotul Abidah, NIM.: 19106030042 (2023) ANALISIS KADAR VITAMIN C PADA SEDUHAN PERTAMA KAYU SECANG MENGGUNAKAN SPEKTROFOTOMETER UV-VIS. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Research was conducted on the analysis of vitamin C content in the first brew of Sappan wood using UV-Vis spectrophotometer. The purpose of this study was to examine the results of the validation of the analysis method of vitamin C content in the first brew of sappan wood, to examine the effect of solvent temperature (50ºC, 60ºC, and 70ºC), brewing time (5 minutes, 10 minutes, and 15 minutes), and mass differences (1 gram, 3 grams, and 6 grams). The vitamin C content was determined by UV-Vis spectrophotometry. The results obtained are the UV-Vis spectrophotometric method has a detection limit of 1.5031 mg/L and a quantification limit of 4.9539 mg/L, which still provides test accuracy. This method also has an accuracy that is still well acceptable with %RSD values of 0.118%; 0.126%; 0.103%; 0.023%; and 0.022%, which met the %RSD ≤ 2% criteria. The level of vitamin C dissolved in the effect of solvent temperature is at 60ºC of 5.2682 mg/L. The highest vitamin C level from the effect of brewing time is 4.0332 mg/L at 15 minutes. The highest vitamin C level from the effect of mass addition is at 6 grams of 4.6441 mg/L. Based on the results of the study, it can be concluded that the UV-Vis spectrophotometric method is validated and meets the requirements of the analytical method. The effect of 60ºC temperature has high dissolved vitamin C content, although it is different from the hypothesis, 15 minutes brewing time has high vitamin C content, and a mass of 6 grams also has high dissolved vitamin C content, which is proved to be in accordance with the hypothesis.

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